Penny's Lamb Shanks

Preheat oven to 350°F.

In a large Dutch oven over medium-high heat, sprinkle lamb with salt and pepper. Place flour in a shallow dish. Dredge lamb in flour, turning to coat; shake off excess flour. Add 2 shanks to pan; cook for 2-3 minutes on each side until browned. Remove twice from pan.

Add garlic to pan; sauté for 1 minute. Add orange juice, scraping pan to loosen browned bits. Stir in wine; bring to a boil. Cook 3 minutes. Stir in beef broth, thyme, and tomato paste; return to a boil. Remove from heat.

Add lamb back to pan; cover and bake 350°F for 2 hours. Stir in rind and olives; bake an additional 30 minutes or until lamb is very tender. Keep warm.